This salad keeps well for a couple days. It's great slightly warm as soon as it's assembled, at room temperature, or straight from the fridge. Make it at the beginning of the week and pack it for lunch or serve as a side with simple roasted chicken or fish.

Ingredients

1 head Cauliflower, cut into florets

1 c. Quinoa

4 c. Mustard Greens, rinsed and dried

1 15 oz can Chickpeas (Garbanzo Beans), rinsed

1 Shallot, thinly sliced

¼ Capers, drained

¼ c. Italian Parsley, chopped

Extra Virgin Olive Oil

Fresh Lemon Juice

Red Pepper Flakes

Instructions

Preheat oven to 425°. Toss cauliflower florets with about 1 Tbsp. olive oil, salt, and a pinch of red pepper flakes on a baking sheet. Roast until golden and caramelized, 20-25 minutes depending on size of florets.

Meanwhile, bring 2 cups of water to boil in a small sauce pan. Salt lightly, add quinoa and simmer, partially covered until tender, about 12 minutes. Drain if excess water remains and set aside.

In a large salad bowl, combine greens, roasted cauliflower, quinoa, chickpeas, shallot, capers, and parsley. Toss with about 1 Tbsp. olive oil and 1-2 Tbsp. lemon juice (this will depend largely on how acidic your capers are) and season with salt and black pepper to taste.

Notes

If you use a different type of hearty green (kale would be nice!) you may want to add a couple spoonfuls of dijon mustard as you dress the salad.

Recipe by strawberryplum at http://www.strawberryplum.com/cauliflower-quinoa-salad-with-mustard-greens/